Deglaze pan with 1/4 - 1/3 cup of whiskey of your choosing(Mark Twain would roll over in his grave), let reduce by half and turn burner to medium/low Whisk in 1 pt of heavy whipping cream (or more depending on the size of the dish that you're making. I find that 1 pt is good for 2 large servings)

Add breast meat back to the pan and cook; simmering to desired doneness. I find that rare - medium rare works best for dark meat birds.

Serve over long grain and wild rice with grilled asparagus basted lightly with Colovita Balsamic vinegar and olive oil mixture at a ratio to your taste preference.